The Book of Household Management, page 539 by Isabella Beeton
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not be bacon till it is hanged; and so, before I can admit your plea, or acknowledge the family compact, Hogg must be hanged to-morrow morning."
TO BAKE A HAM.
810. INGREDIENTS.--Ham; a common crust.
Mode.--As a ham for baking should be well soaked, let it remain in water for at least 12 hours. Wipe it dry, trim away any rusty places underneath, and cover it with a common crust, taking care that this is of sufficient thickness all over to keep the gravy in. Place it in a moderately-heated oven, and bake for nearly 4 hours. Take off the crust, and skin, and cover with raspings, the same as for boiled ham, and garnish the knuckle with a paper frill. This method of cooking a ham is, by many persons, considered far superior to boiling it, as it cuts fuller of gravy and has a finer flavour, besides keeping a much longer time good.
Time.--A medium-sized ham, 4 hours.
Average cost, from 8d. to 10d. per lb. by the whole ham.
Seasonable all the year.
TO BOIL A HAM.
[Illustration: BOILED HAM.]
811. INGREDIENTS.--Ham, water, glaze or raspings.
Mode.--In choosing a ham, ascertain that it is perfectly sweet, by running a sharp knife into it, close to the bone; and if, when the knife is withdrawn, it has an agreeable smell, the ham is good; if, on the contrary, the blade has a greasy appearance and offensive smell, the ham is bad. If it has been long hung, and is very dry and salt, let it remain in soak for 24 hours, changing the water frequently. This length of time is only necessary in the case of its being very hard; from 8 to 12 hours would be sufficient for a Yorkshire or Westmoreland ham. Wash it thoroughly clean, and trim away from the under-side, all the rusty and smoked parts, which would spoil the appearance. Put it into a boiling-pot, with sufficient cold water to cover it; bring it gradually to boil, and as the scum rises, carefully remove it. Keep it simmering very gently until tender, and be careful that it d